Preheat oven to 325°F. Butter 10-inch-diameter springform pan, then line bottom and sides of pan with parchment; butter parchment. Sift both flours and salt into medium bowl. Beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Add flour mixture; beat until just blended. Stir in fruit mixture. Transfer batter to pan. Cover pan with foil.

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Recent Review

I've made this recipe for years. I offered it in my bakery every year and customers couldn't get enough. It's nothing like the one you buy at a big box store. It was a bit spendy to make but so very worth the cost. Over the years I mixed up the fruits with great success. Use what you like.... and you'll be surprised... you will actually like fruitcake!